Chioggia Beet Salad with Ricotta Salata and Hazelnuts

Chiogga Beet Salad (feel free to use other beets too) but nothing will be as stunning as the chiogga!

Adapted from Sunset

Ingredients

1/4 cup Meyer lemon juice
1/4 cup hazelnut or olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

6 small Chioggia beets, peeled and sliced very thin
1/2 cup crumbled ricotta salata cheese
1/4 cup torn mint leaves
1/2 cup roughly chopped toasted hazelnuts

Whisk together lemon juice, oil, salt, and pepper in a large bowl. Add beets and toss to coat evenly. Sprinkle with remaining ingredients.